Dessert coconut cream
White coconut sugar
A little rice flour
Make the dessert cream. After a few hours, bring to the boil (reserve 25%) in a brass wok with the pandanus leaves and salt.
Mix the rice flour with a little water, then work into the cream and simmer over a very low heat, stirring constantly but gently, until thickened.
Clean and deseed the custard apples (if firm enough they can be stuffed with a peanut mixture)
Add to the warm cream, enrich with the remaining fresh cream.